Dietary pomegranate by-product improves oxidative stability of lamb meat.
Antioxidants
Lipid oxidation
Meat quality
Phenolic compounds
Pomegranate by-product
Vitamin E
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
Apr 2020
Apr 2020
Historique:
received:
14
09
2019
revised:
16
12
2019
accepted:
16
12
2019
pubmed:
7
1
2020
medline:
21
10
2020
entrez:
6
1
2020
Statut:
ppublish
Résumé
This study investigated the effect of including whole pomegranate by-product in lamb diet on meat oxidative stability. Seventeen lambs were assigned to two experimental treatments and fed a cereal-based concentrate (CON) or the same concentrate where 200 g/kg DM of cereals were replaced by whole pomegranate by-product (WPB). Meat from WPB-fed lambs had a greater concentration of vitamin E (α- and γ-tocopherols), polyunsaturated fatty acids (PUFA), highly peroxidizable PUFA and a higher peroxidability index (P < .05). Feeding WPB limited the formation of metmyoglobin (P = .05) and reduced lipid oxidation (TBARS values) after 7 days of storage for raw meat (P = .024) or 4 days for cooked meat (P = .006). Feeding WPB increased meat antioxidant capacity (ORAC assay) in the lipophilic fraction (P = .017), but not in the hydrophilic. These results suggest that vitamin E in the pomegranate by-product contributed to the higher antioxidant capacity of meat from the WPB-fed lambs.
Identifiants
pubmed: 31901579
pii: S0309-1740(19)30877-0
doi: 10.1016/j.meatsci.2019.108037
pii:
doi:
Substances chimiques
Fatty Acids, Unsaturated
0
Thiobarbituric Acid Reactive Substances
0
Vitamin E
1406-18-4
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
108037Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of competing interest None.